4 English muffins, split, Thomas’®
8 large eggs
1⁄4 cup milk
1⁄2 teaspoon bottled chopped garlic, Christopher Ranch®
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons butter
1 package (6-ounce) Canadian bacon slices, Hormel®
2 cups shredded mozzarella cheese, Kraft®
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside. Have an adult slice tomatoes with a sharp knife.
Working in batches, toast the English muffin halves in a toaster; carefully remove English muffins from toaster. In a medium bowl, using a whisk, combine eggs, milk, garlic, salt, and pepper; set aside.
Place butter in a large nonstick skillet. Place on burner; turn burner to medium. Heat until butter is melted. Add egg mixture to skillet. Using a heat-resistant spatula, flip one part of the egg mixture at a time until all the eggs are cooked. Remove from heat.
To make pizzas, arrange English muffin halves on prepared baking sheet. Top each English muffin half with 1 to 2 tomato slices, a slice of Canadian bacon, and 1⁄3 cup of the egg mixture. Sprinkle each with 1⁄4 cup cheese.
Place baking sheet in oven. Bake for 10 minutes or until cheese is melted and bubbly. Using oven mitts, remove from oven. Place baking sheet on wire rack; cool for a few minutes. Using the spatula, transfer mini pizzas to dinner plates.